ANISHI

Anishi (also known as Nüoshi) is a Naga delicacy made of fermented leaves of the Colocasia genus. To make anishi, taro leaves are wrapped in gunny bags or banana leaves for about 3-4 days before being ground into a paste, typically with salt and other spices, then pressed into cakes and smoked over a fire or dried by the sun, forming black discs. It is used with pork both as a condiment and a preservative by the Ao Naga tribe of the Indian state of Nagaland.